Super-Easy Recipe for Green Salad with Parmesan Dressing

Over the past couple of days, Madie and Kenny, two kind readers of my blog, left incredibly complimentary comments on an older post (Cooking for a Crowd: A Simple Summer Meal). As a way of thanking them for their very encouraging words, I’m immediately following through with a quick follow-up post, as Madie urged me to do, which includes the recipe for a yummy mixed green salad with Parmesan dressing (another adaptation from an old Food & Wine book). Everyone I serve it to loves it, and I hope it might come in handy in the event you plan to serve a summer meal to a crowd this weekend. I also promise to follow through with other follow-up posts on chef Kuntal’s healthy Indian-inspired dishes in the coming weeks. Thanks so much to both Madie and Kenny for contributing your kind thoughts. I would love to hear more from you in the future.

Mixed Green Salad with Parmesan Dressing

(serves 6-8)

1/3 cup Tbsp fresh grated Parmesan

1/3 cup fresh basil leaves

4 Tbsp pine nuts

1 tsp minced garlic

1 cup olive oil

7 tsp balsamic vinegar

12-14 cups organic mixed baby greens

1. Toast the pine nuts on a cookie sheet under the broiler for 3 minutes.
2. In a blender or food processor, pulse the Parmesan, basil, 3 Tbsp of the pine nuts and the garlic until pureed. Slowly pour in the oil, processing continuously. Then add the vinegar until blended.
3. In a bowl (or two), toss half the dressing with the greens and sprinkle with remaining pine nuts.

Cover and save the remaining dressing in the fridge for later use.